A compilation of my fave Bobby Flay recipes. "The process and the great smells it produces make everyone hungry and get everyone's mouth watering. And it gives men a chance to cook." - Bobby Flay. *I do not claim ownership of any of the recipes seen here.*

Monday, July 8, 2013

Cornell Chicken with Grilled Steak Fries

IngredientsBrine:2 cups apple cider vinegar1/3 cup kosher salt2 tablespoons sugar8 whole cloves8 black peppercorns8 sprigs fresh rosemary8 fresh sage leaves8 sprigs fresh thymeTwo 3 1/2-pound chickens, halved, keel bones and wing tips removedCanola oil, for brushingSpice Mixture:3 tablespoons dried sage1 tablespoon dried marjoram1 tablespoon freshly ground black pepper1 tablespoon finely chopped fresh rosemary1 tablespoon dried thyme1 teaspoon ground celery seeds1/4 teaspoon ground clovesSauce:1 cup apple cider vinegar5 tablespoons Dijon mustard2 teaspoons clover honey2 teaspoons finely chopped fresh rosemary2 teaspoons finely chopped fresh thyme1 teaspoon finely chopped fresh sageKosher salt and freshly ground black pepperFinely chopped fresh parsley, for garnishDirectionsFor the brine: Whisk 8 cups cold water, the vinegar, salt, sugar, cloves, peppercorns, rosemary, sage and thyme until the salt and sugar are dissolved. Add the chicken, cover and refrigerate for at least 1 hour and up to 2 hours. Do not brine any longer than 2 hours or the chicken will start to break down.For the spice mixture: Stir the sage, marjoram, pepper, rosemary, thyme, celery seeds and ground cloves in a small bowl.For the sauce: Whisk the vinegar, mustard, honey, rosemary, thyme and sage in a bowl until smooth.Remove the chicken from the refrigerator 30 minutes before grilling. Rinse under cold water and pat dry. Brush the chicken with canola oil. Sprinkle the skin side of the chicken with half the spice mixture and some salt and pepper.Prepare a charcoal grill for direct and indirect cooking. On the direct side, have the coals at medium-high heat. Arrange the chicken skin side down on the grill, over direct heat. Rub the bottom of the chicken with the remaining half the spice mixture. Grill the chicken until well browned, about 10 minutes. Flip the chicken skin side up and baste 1/3 cup of the sauce.Move the chicken to indirect heat, cover, and cook until the thigh meat registers 165 degrees F, about 40 minutes longer. Baste with 1/3 cup of the sauce every few minutes. Transfer the chicken to a platter. Brush with the remaining 1/3 cup of the sauce and sprinkle with parsley. Let the chicken rest for 10 minutes before cutting. Arrange on a platter with the Grilled Steak Fries.Grilled Steak Fries:5 large Yukon gold or russet potatoes, par cooked in salted waterCanola oilKosher salt and freshly ground black pepperExtra-virgin olive oilFinely chopped fresh chivesHeat the grill to medium heat. Cut each potato into eighths. Brush the potatoes with canola oil and sprinkle with salt and pepper. Grill the potatoes until lightly golden brown on both sides and just cooked through, about 4 minutes each side. Transfer to a platter and immediately drizzle with olive oil. Sprinkle with more salt and chives.SOURCE